Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $15.25 - $19.25
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Paid Time Off
Employee Meals
Employee Discounts
Retirement Plan
flexible scheduling
Career development opportunities
Job Description
The hiring establishment is a professional kitchen environment typically found within restaurants, hotels, or catering services. This kitchen is managed by experienced culinary staff committed to ensuring high standards of food quality and customer satisfaction. The focus is on delivering delicious, visually appealing dishes using fresh ingredients prepared according to standardized recipes and portion controls. The kitchen operates under strict hygiene and safety regulations to maintain a clean and safe workplace for all employees and to guarantee the safety of the food served to customers.
The Line Cook position is integral to the culinary team, involving the preparation a... Show More
The Line Cook position is integral to the culinary team, involving the preparation a... Show More
Job Requirements
- High school diploma or equivalent
- Ability to efficiently cook a variety of meats, fish, vegetables and other hot food products
- Ability to prepare and portion food products prior to cooking
- Knowledge of proper food handling, storage and rotation
- Ability to maintain a clean and sanitary workstation
- Willingness to work flexible shifts including weekends and holidays
- Ability to follow kitchen rules, policies and procedures consistently
Job Qualifications
- High school diploma or equivalent
- Previous experience as a line cook or similar role preferred
- Knowledge of cooking techniques and kitchen equipment
- Ability to work under pressure in a fast-paced environment
- Familiarity with food safety and sanitation standards
- Strong attention to detail and good organizational skills
- Ability to follow recipes and standard operating procedures
Job Duties
- Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and various kitchen equipment
- Assume 100% responsibility for quality of products served
- Know and comply with standard portion sizes, cooking methods, quality standards and kitchen policies
- Stock and maintain sufficient levels of food products at line stations
- Portion food products prior to cooking according to standard portion sizes and recipe specifications
- Maintain a clean and sanitary work station including tables, shelves, grills, broilers, fryers, pasta cookers, burners, convection oven, range and refrigeration equipment
- Prepare items by portioning, battering, breading, seasoning and/or marinating
- Follow proper plate presentation and garnish setup for all dishes
- Handle, store and rotate all products properly
- Assist in food prep during off-peak periods
- Close the kitchen properly and follow closing checklist for stations
- Assist others in closing the kitchen
- Attend all scheduled employee meetings and contribute improvement suggestions
- Perform other duties as assigned by the Kitchen Manager or manager-on-duty
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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